Cherry Blossoms And Pears Wedding Cake This 4 layer stacked wedding cake is iced in buttercream. The cake is decorated with gum paste cherry blossoms and marzipan pears. The leaves and branches are all made of fondant sugar paste. This cake will serve 150 people

Here, we put the notion of icing on ice, relying instead on unadorned pastel layers for graphic appeal. Coconut pound cake, tinted with gel-paste food coloring, serves as the foundation, while white fondant and passion-fruit curd rests on top (the curd is also between each layer). Sorbets in mango, passion fruit, lychee nut, and coconut are paired with strawberry sugar wafers that mimic the look of the cakes.